Let’s turn crumbed mushrooms from the starter section on the menu to the main star of the meal, Chef! Pankocrumb-coated crispy button mushrooms on a bed of greens are dolloped with a slightly spicy chimichurri mayo. Served with pan-fried patty pans and bell peppers.
Crumbed Mushroom Salad
Crumbed Mushroom Salad
with charred patty pans
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Bell Pepper
- Bell Peppers
- Button Mushrooms
- Chimichurri Mayo
- Flour Mix
- Panko Breadcrumbs
- Patty Pans
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
AND… NOW FOR THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
To a bowl, add the flour mix and gradually whisk in 50ml of water until a smooth batter forms - it should be thick enough to coat a spoon. Season well. Place the breadcrumbs in a separate bowl. Set aside. Coat the trimmed mushrooms in the batter first, then lightly coat in the breadcrumbs. Place a clean pan over medium heat with 3-4cm of oil. When hot, carefully lower the crumbed mushrooms into the hot oil and fry until golden and cooked through, 3-4 minutes (shifting as they colour). Drain on paper towel and season.
VEGGIE MEDLEY
Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pan pieces & bell pepper strips until charred, 4-5 minutes. Remove from the pan and season.
CHIMI-MAYO
Loosen the chimichurri mayo with water in 5ml increments until drizzling consistency. Season and set aside.
YUM!
Serve the shredded leaves as the base of the salad topped with the charred patty pans & peppers, and the crumbed mushrooms. Drizzle over the chimichurri mayo and garnish with the toasted nuts. Time to eat!
Almonds - 10g
Flour Mix - 40ml
Panko Breadcrumbs - 50ml
Button Mushrooms - 125g
Patty Pans - 80g
Bell Pepper - 1
Chimichurri Mayo - 50ml
Salad Leaves - 40g
AND… NOW FOR THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
To a bowl, add the flour mix and gradually whisk in 100ml of water until a smooth batter forms - it should be thick enough to coat a spoon. Season well. Place the breadcrumbs in a separate bowl. Set aside. Coat the trimmed mushrooms in the batter first, then lightly coat in the breadcrumbs. Place a clean pan over medium heat with 3-4cm of oil. When hot, carefully lower the crumbed mushrooms into the hot oil and fry until golden and cooked through, 3-4 minutes (shifting as they colour). Drain on paper towel and season.
VEGGIE MEDLEY
Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pan pieces & bell pepper strips until charred, 4-5 minutes. Remove from the pan and season.
CHIMI-MAYO
Loosen the chimichurri mayo with water in 5ml increments until drizzling consistency. Season and set aside.
YUM!
Serve the shredded leaves as the base of the salad topped with the charred patty pans & peppers, and the crumbed mushrooms. Drizzle over the chimichurri mayo and garnish with the toasted nuts. Time to eat!
Almonds - 20g
Flour Mix - 80ml
Panko Breadcrumbs - 100ml
Button Mushrooms - 250g
Patty Pans - 160g
Bell Pepper - 1
Chimichurri Mayo - 100ml
Salad Leaves - 80g
AND… NOW FOR THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
To a bowl, add the flour mix and gradually whisk in 150ml of water until a smooth batter forms - it should be thick enough to coat a spoon. Season well. Place the breadcrumbs in a separate bowl. Set aside. Coat the trimmed mushrooms in the batter first, then lightly coat in the breadcrumbs. Place a clean pan over medium heat with 3-4cm of oil. When hot, carefully lower the crumbed mushrooms into the hot oil and fry until golden and cooked through, 4-5 minutes (shifting as they colour). Drain on paper towel and season.
VEGGIE MEDLEY
Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pan pieces & bell pepper strips until charred, 5-6 minutes. Remove from the pan and season.
CHIMI-MAYO
Loosen the chimichurri mayo with water in 5ml increments until drizzling consistency. Season and set aside.
YUM!
Serve the shredded leaves as the base of the salad topped with the charred patty pans & peppers, and the crumbed mushrooms. Drizzle over the chimichurri mayo and garnish with the toasted nuts. Time to eat!
Almonds - 30g
Flour Mix - 120ml
Panko Breadcrumbs - 150ml
Button Mushrooms - 375g
Patty Pans - 240g
Bell Peppers - 2
Chimichurri Mayo - 150ml
Salad Leaves - 120g
AND… NOW FOR THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
To a bowl, add the flour mix and gradually whisk in 200ml of water until a smooth batter forms - it should be thick enough to coat a spoon. Season well. Place the breadcrumbs in a separate bowl. Set aside. Coat the trimmed mushrooms in the batter first, then lightly coat in the breadcrumbs. Place a clean pan over medium heat with 3-4cm of oil. When hot, carefully lower the crumbed mushrooms into the hot oil and fry until golden and cooked through, 4-5 minutes (shifting as they colour). Drain on paper towel and season.
VEGGIE MEDLEY
Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pan pieces & bell pepper strips until charred, 5-6 minutes. Remove from the pan and season.
CHIMI-MAYO
Loosen the chimichurri mayo with water in 5ml increments until drizzling consistency. Season and set aside.
YUM!
Serve the shredded leaves as the base of the salad topped with the charred patty pans & peppers, and the crumbed mushrooms. Drizzle over the chimichurri mayo and garnish with the toasted nuts. Time to eat!
Almonds - 40g
Flour Mix - 160ml
Panko Breadcrumbs - 200ml
Button Mushrooms - 500g
Patty Pans - 320g
Bell Peppers - 2
Chimichurri Mayo - 200ml
Salad Leaves - 160g
Woolies Products in this dish
